In a large pot or dutch oven, heat olive oil over medium heat. Add in onion, squash and garlic, cook for 3-4 minutes or until they are soft and translucent.

Add in vegetable stock, tomatoes, Parmesan cheese, italian seasoning, salt and pepper. Bring to a boil, then reduce heat to simmer and cover for about 5 minutes. This allows all the flavors to come together.

Stir in cannellini beans, spinach and kale and continue to simmer until spinach and kale has wilted (about 2 minutes). Stir in parsley and serve immediately. Top with extra Parmesan cheese if desired.